500 g white flour or wheat and spelt flour

300 ml milk

1 small egg

½ cube of yeast (about 20 g)

50 g butter

soft

1½ tsp salt

2 tsp sugar

1 egg for glazing

Knead all the ingredients in a bowl into a soft, smooth dough.

Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.

Cut the dough in half and roll into two strands of equal length and thicker in the middle. Place the two strands crosswise one over the other and form a plait.

Place the plaited bread on a lined baking tray.

Whisk the egg and brush half on the plaited bread. Leave to rest for 30 minutes.

Preheat the cooking space to 180 °C using the professional baking glazed mode.

Brush the plaited bread with egg wash a second time and bake in the middle shelf position for 45 minutes.

Allow the plaited bread to cool down on a wire rack.

Professional baking proofing 32 °C for 1 Hrs

Continue working the dough after it has risen.

(Pre-)heat cooking space to 180 °C with Hot air

Preheating finished. Put the food in.

Professional baking glazed 180 °C for 45 Mins